Favorite hot pickle recipe: drain brine from 32oz Kosher dills into bowl,
add 1/2 cup prepared horseradish and a teaspoon of Cayenne (or more, to
taste), mix. Cut pickles to bite size, add to brine, cover and refrigerate
for at least a couple hours, overnight is better. Enjoy. I like to toss a
handful on top of my bowl of chili, and of course a cinnamon roll on the
side.
Daryl Hurley
-----Original Message-----
From: olympus <olympus-bounces+dhurley1=cox.net@xxxxxxxxxxxxxxxxx> On Behalf
Of Chris Trask
Sent: Monday, October 19, 2020 1:19 PM
To: Olympus Camera Discussion <olympus@xxxxxxxxxxxxxxxxx>; Olympus Camera
Discussion <olympus@xxxxxxxxxxxxxxxxx>
Subject: Re: [OM] When do you need more pickles?
Tina,
Definitely dill, so I'll start with a jar of Claussen's. I looked into
the Mrs. Wages packets, and they're a bit pricey. We have a line of
Hispanic seasonings down here and they have a pickling spice mix that has
bay leaves, coriander, and chili peppers for about a third the price.
Your suggestion of garlic and dried red pepper sounds good, so I'll
give that a try to begin with.
>
>Do you want dill or sweet? Mrs. Wages makes great pickle seasoning
>packets for both Dill and Bread and Butter. I do add extra garlic
>cloves and a dried red pepper to each jar.
>
>Yes, you can doctor already canned pickles. I would add a garlic clove
>and a dried cayenne pepper to the Claussen pickles. Wait at least a month.
>
>If you lived next door, I would bring you a jar!
>
Chris
When the going gets weird, the weird turn pro
- Hunter S. Thompson
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